Description

Strawberry Crunch Cheesecake Tacos are fun, festive treats made with crispy taco shells filled with a creamy cheesecake filling, fresh strawberries, and topped with a nostalgic strawberry crunch. Perfect for parties, summer desserts, or a sweet handheld indulgence.

Ingredients

Scale

For the taco shells:

6 small flour tortillas
2 tbsp butter, melted
1/4 cup granulated sugar
1 tsp cinnamon

For the cheesecake filling:

8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (like Cool Whip)

For the strawberry crunch topping:

10 Golden Oreos, crushed
2 tbsp strawberry Jell-O mix (dry)
2 tbsp melted butter

For the strawberry layer:

1 cup fresh strawberries, diced
1 tbsp sugar (optional)

Instructions

1️⃣ Make taco shells: Preheat oven to 375°F (190°C). Brush tortillas with melted butter, then sprinkle with cinnamon sugar. Drape over oven rack bars or taco molds and bake for 7–9 minutes until crispy. Let cool.

2️⃣ Prepare crunch topping: In a bowl, mix crushed Oreos, dry Jell-O mix, and melted butter until crumbly. Set aside.

3️⃣ Make cheesecake filling: Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in whipped topping.

4️⃣ Prepare strawberries: Mix diced strawberries with sugar if using. Let sit for a few minutes to release juices.

5️⃣ Assemble tacos: Fill each taco shell with cheesecake filling, top with strawberries, and sprinkle generously with strawberry crunch topping.

Notes

You can make the shells ahead of time and store in an airtight container.
Try other fruit toppings like blueberries or peaches for a twist.

Best served chilled or within a few hours of assembling to maintain crispness.

Prep Time: 20 min
Cook Time: 10 min